Sausages With Warm Cabbage Salad
This recipe combines the hearty flavors of savory cabbage and smoked sausages with a tangy, mustardy dressing for a satisfying and delicious meal. The cabbage is lightly wilted, then tossed with crisp bell pepper strips before being drizzled with a warm dressing. Slices of broiled sausages add a smoky element to the dish, making it a comforting and flavorful salad that is perfect for any mealtime.
— Constant Cookbook
Ingredients
- 1 small head savoy cabbage, cored and thinly
- sliced
- 2 1/4 tsp. salt
- 4 smoked pork or chicken sausages, 1 1/2 lb.
- total
- 3/4 cup olive oil
- 1 small red onion, finely chopped
- 3 Tbs. sherry vinegar
- 2 Tbs. whole-grain mustard
- 1/4 tsp. red pepper flakes
- Freshly ground black pepper, to taste
- 1 red bell pepper, seeded, quartered and thinly
- sliced crosswise
Instructions
- <b>Cook the cabbage and sausages</b>
- Bring a large saucepan of water to a boil over high heat. Add the cabbage and 1 1/2 tsp. of the salt and cook until the cabbage is slightly wilted, about 3 minutes. Drain, rinse under running cold water and drain well.
- Preheat a broiler and place the rack at the highest level. Using a sharp knife, lightly score the sausages. Arrange the sausages on a rimmed baking sheet and broil, turning occasionally, until the skin is crisp, about 6 minutes. Transfer to a cutting board and let stand for 5 minutes. Cut into slices 1/2 inch thick.
- <b>Make the dressing</b>
- Meanwhile, in a small saucepan over medium heat, combine the olive oil and onion. Bring to a gentle simmer and cook until the onion is tender, about 7 minutes. Add the vinegar, mustard, red pepper flakes, the remaining 3/4 tsp. salt and a generous amount of pepper and stir to combine.
- <b>Assemble the salad</b>
- In a large bowl, combine the cabbage and bell pepper. Quickly pour the hot dressing over the vegetables and toss until the cabbage is tender and has begun to lose some of its volume, 1 to 2 minutes. Arrange on plates, top with the sliced sausages and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Salad,</I> by Brigit L. Binns (Oxmoor House, 2007).
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